How to Cook Rice like a Chef

Chef Susanne Grier's no-fail method for perfect rice without a rice cooker.

Chef Susanne Grier is a high school culinary instructor and former corporate executive chef. Learn more about her here.

1. Rinse the rice first.
This removes excess surface starch and helps prevent mushy rice. Susanne prefers basmati because it’s forgiving and consistent.

2. Use slightly salty water.
The rice should be seasoned from the start—not bland. About a tablespoon or so works.

3. Bring to a boil on the stovetop.
Combine rice and water, bring it to a full boil, then cover with a lid or a sheet of parchment.

4. Finish in the oven.
Transfer the covered pot to a 350°F oven and cook for about 30 minutes.

5. Cool properly if storing for later use.
Spread the cooked rice out in a thin layer so it cools quickly and safely.

6. Portion and freeze.
Freeze rice in measured portions. Freezing helps break down starches and makes reheating easier.

7. Reheat with a splash of water.
Add just a little water when reheating to bring the rice back to life without drying it out.